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Bride and Groom Cupcakes

 Bride and Groom Cupcakes
Who doesn't love a bitty bite of cake? For party-day ease, make the cupcakes one month before and freeze. Prep the accessories two days ahead and store at room temp in an airtight container. Whip up the frosting and assemble the cupcakes in no time on the big day! —Taste of Home Test Kitchen
24 ServingsPrep: 1-1/2 hours Bake: 20 min. + cooling

Ingredients

  • 1 package strawberry or yellow cake mix (regular size)
  • FROSTING:
  • 1 cup shortening
  • 1 cup butter, softened
  • 8 cups confectioners' sugar
  • 7 to 8 tablespoons 2% milk, divided
  • 2 teaspoons clear vanilla extract
  • 1/2 cup baking cocoa
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon lemon extract
  • DECORATIONS:
  • 1 cup dark chocolate candy coating disks, melted
  • 1/2 cup vanilla candy coating disks, melted
  • 1 large marshmallow
  • 1/2 cup green candy coating disks, melted
  • White pearl dragees, flower sprinkles, white edible glitter and colored sugar
  • Small piece of tulle

Directions

  • Prepare and bake cake batter according to package directions for
  • cupcakes. Cool completely.
  • In a large bowl, beat shortening and butter until light and fluffy.
  • Add the confectioners' sugar, 6 tablespoons milk and vanilla; beat
  • until smooth.

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Bride and Groom Cupcakes (continued)

Directions (continued)

  • Transfer half of the frosting to another bowl. Add baking cocoa and
  • 1-2 tablespoons remaining milk to achieve desired consistency. Add
  • lemon peel and extract to remaining frosting.
  • Using melted chocolate, pipe 12 bow ties onto waxed paper. For
  • bride's crown, pipe a 1-1/4-in. ring with melted vanilla coating.
  • Immediately arrange dragees onto ring.
  • For groom's hat, spoon a 1/2-teaspoon round of melted chocolate onto
  • waxed paper into a 1-3/4 inch circle. Cut a 1/4-in. slice from the
  • top of marshmallow. Dip marshmallow in chocolate coating and place
  • in the center of chocolate round. See photo >
  • Using melted green coating, pipe 12 bouquet stems onto waxed paper.
  • Immediately attach flower sprinkles. Let decorations stand until
  • set. See photo >
  • Pipe lemon frosting onto half of the cupcakes and chocolate frosting
  • onto remaining cupcakes. For bride, add crown to the top of a
  • lemon-frosted cupcake and attach a piece of tulle for veil; add a
  • bouquet and sprinkle with glitter.
  • For groom, add top hat to the top of a chocolate-frosted cupcake.
  • Attach a bow tie and pearl dragees for buttons.
  • Decorate remaining cupcakes with bouquets, bow ties, dragees, glitter
  • and colored sugar as desired. Yield: 2 dozen.
Nutritional Facts: 1 cupcake (calculated without decorations) equals 431 calories, 22 g fat (8 g saturated fat), 47 mg cholesterol, 206 mg sodium, 59 g carbohydrate, 1 g fiber, 2 g protein.